牛乳（活性肽）及加工工艺对面包品质的影响

Effects of Milk (Milk Active Peptide) and Processing Technology on Quality of Bread

摘要:

为了增加乳制品的消费量，研究了牛乳和牛乳活性肽添加量及加工工艺对面包品质影响。面包中添加6.0% (m/m)的牛乳或0.014% (m/m)的牛乳活性肽能提高面包的营养价值和弹性，降低面包的硬度，增加面包的比容和感官品质。牛乳面包和牛乳活性肽面包的弹性、硬度和比容分别为0.784、0.931；901.46 g、1466.25 g和6.3 mL/g、6.9 mL/g。虽然面包的品质优于馒头，但用面包的配方加工馒头的工艺也是可行的；面包的丙烯酰胺含量高达92.6±8.4 μg/kg，极显著高于蒸烤结合的馒头，而同样配方加工的馒头的丙烯酰胺含量未检出（p<0.01），因此在丙烯酰胺含量方面馒头较面包安全。消费者选用那种面包或馒头要根据自身需要，将美味和安全结合起来考量。

Abstract:

In order to increase the consumption of dairy products, the influences of milk and active peptide from milk protein and processing technology on quality characteristics of bread were researched. The results showed that adding 6% (m/m) milk or 0.014% (m/m) active peptide from milk protein could increase the nutritional value, elasticity, specific volume and sensory quality of bread, and decrease the hardness of bread. The elasticity, hardness and specific volume of milk bread were 0.784, 901.46 g, and 6.3 mL/g, respectively, while those of the active peptide bread were 0.931, 1466.25 g, and 6.9 mL/g, respectively.The quality of bread was better than steamed bun and the formula for preparing bread can also be applied to steamed bun. The acrylamide content of bread was 92.6±8.4 μg/kg, which was significantly higher thanthat of steamed bun prepared by the combined steamed and roasted technologies (p<0.01). No acrylamide was detected in the steamed bun processed with the same formula. Therefore, the steamed bread is safer than bread in acrylamide content. It provides reference for customs to choose bread or steamed bun in both tasty and safety.